Abstract

In order to study the effect of temperature on rehydration of freeze-dried dumpling, the rehydration kinetic of freeze-dried dumpling was investigated at water temperature of 308K, 343K and 368K. Peleg model is used to describe the rehydration process. Result shows that: rehydration rate increased with time during initial phase and decreased in the final phase until equilibrium, Peleg model shows good agreement with experimental data and the correlation coefficients are above 0.99.

Keywords:

Dumplings, peleg model, rehydration, vacuum freeze drying,

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Competing interests

The authors have no competing interests.

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The authors have no competing interests.